The fruits and vegetables of La Rioja are famous both in Spain and abroad. What better way to complement this asparagus than with a young white from this region made with the local Viura grapes for a rounded fruit finish.
Green Asparagus with Serrano Ham
Preparation
Cut off and discard the ends of the asparagus. Drop the asparagus into a large pan of boiling salted water and blanch for two minutes.
Heat the Spanish olive oil in a frying pan over a medium heat and add the garlic and Serrano ham. Fry until golden and then add the blanched asparagus, season with salt and pepper and sauté for 30 seconds. Add the dry sherry and quickly flambé by setting light to the pan. Add a splash of Sherry vinegar if you wish.
Preparation: Sonia Fuentes/©ICEX.
Presentation
Energy (kcal): 95
Energy (kJ): 396
Protein (g): 8.7
Fat (g): 5.4
Carbohydrates (g): 1.2
Fibre (g): 0.9
Thiamin (mg) : 0.2
Vitamin E (mg) : 1.8
Iron (mg) : 1.2
Information provided by: The Spanish Nutrition Foundation (FEN)
20 minutes
- 1 a bunch of green asparagus
- 1 tbs Spanish extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 3 slices Serrano ham, roughly chopped
- Salt and black pepper
- 2 tbs dry Sherry
- A splash of Sherry vinegar (optional)
- 1 a bunch of green asparagus
- 1 tbs Spanish extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 3 slices Serrano ham, roughly chopped
- Salt and black pepper
- 2 tbs dry Sherry
- A splash of Sherry vinegar (optional)
- 1 a bunch of green asparagus
- 1 tbs Spanish extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 3 slices Serrano ham, roughly chopped
- Salt and black pepper
- 2 tbs dry Sherry
- A splash of Sherry vinegar (optional)
Wine match